curd strudel

Ingredients for 1 servings:

• 250 g quark (cottage cheese)
• 2 eggs, separated
• 20 g hazelnuts, ground
• 1 packet of vanilla pudding powder
• 40 g granulated sugar
• 40 g butter or margarine
• 30 g breadcrumbs
• 1 pack of strudel dough or Danish or puff pastry from the refrigerated section
• e.g. oil or melted butter
• 1 egg yolk

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Quark strudel

Preheat the oven to 160°C (top/bottom heat). Meanwhile, beat the butter until fluffy and gradually whisk in the two egg yolks. Then beat in half of the sugar, making sure it’s fairly fluffy. Then stir in the nuts, breadcrumbs, and custard powder, and then stir in the quark. Beat the egg whites and the remaining sugar until stiff and fluffy. Then gradually and carefully fold the beaten egg whites into the quark cream. It should be nice and creamy and fluffy. If the cream is too runny, add a few more breadcrumbs and nuts. Line a flat baking tray with baking paper. Place the strudel dough on a kitchen towel and brush with plenty of oil or melted butter. Then spread with the quark cream. To roll up, first fold in the sides, then roll up the strudel using the kitchen towel and lift it onto the baking tray. Brush with the egg yolk to give the strudel a nice color. Bake the strudel for 45 minutes.